滨州学院学报
濱州學院學報
빈주학원학보
JOURNAL OF BINZHOU UNIVERSITY
2009年
3期
83-85
,共3页
杨云龙%苏范胜%赵邦龙%谢彦
楊雲龍%囌範勝%趙邦龍%謝彥
양운룡%소범성%조방룡%사언
洋葱%黄酮类化合物%酶解法%乙醇浸提法
洋蔥%黃酮類化閤物%酶解法%乙醇浸提法
양총%황동류화합물%매해법%을순침제법
onion%flavonoid compounds%enzyme hydrolysis%ethanol immersion extraction
采用酶解法处理洋葱皮,然后采用乙醇浸提法提取洋葱中黄酮类化合物.研究了酶解各因素对黄酮类化合物提取率的影响,找出一套最佳的提取工艺条件.研究结果表明,酶解法的最佳提取条件为:酶解温度为45℃,酶解pH值为6~7,酶解时间为60 min,酶用量为2.5‰.
採用酶解法處理洋蔥皮,然後採用乙醇浸提法提取洋蔥中黃酮類化閤物.研究瞭酶解各因素對黃酮類化閤物提取率的影響,找齣一套最佳的提取工藝條件.研究結果錶明,酶解法的最佳提取條件為:酶解溫度為45℃,酶解pH值為6~7,酶解時間為60 min,酶用量為2.5‰.
채용매해법처리양총피,연후채용을순침제법제취양총중황동류화합물.연구료매해각인소대황동류화합물제취솔적영향,조출일투최가적제취공예조건.연구결과표명,매해법적최가제취조건위:매해온도위45℃,매해pH치위6~7,매해시간위60 min,매용량위2.5‰.
The method of enzyme hydrolysis was used to make onionskin,then the approach of etha-nol immersion extraction was used to extract flavonoid compounds of onion. Some factors of enzyme hy-drolysis were studied to find out an optimum condition of the extraction. The results indicate that the op-timum condition for the enzyme hydrolysis was at 45℃ ,pH 6~7,and 2.5‰ enzyme dosage with 60 minutes extraction.